Vegetable-Stuffed Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 potatoes (each 250 grams)
- 1 onion
- 1 garlic clove
- 1 Tomato
- ½ green Bell pepper
- ½ red Bell pepper
- 2 Tbsps olive oil
- 40 grams grated Parmesan
- 4 large green pitted Olives (pitted)
- 1 egg
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
Scrub the potatoes thoroughly, rinse and pierce several times with a fork. Wrap the potatoes in oiled foil and place on a baking sheet. Place in a cold oven, then heat the oven to 220°C (approximately 425°F) and bake until the potatoes are knife-tender, about 1 hour. Remove and let cool slightly.
Meanwhile, peel the onions and garlic and chop finely.
Blanch the tomato in a pot of boiling water for 10 seconds. Drain, peel, remove the seeds and finely chop.
Rinse the pepper halves, remove the seeds and white ribs and cut into small cubes.
Slice the olives.
Heat 1 tablespoon oil in a skillet and saute the onion and garlic until translucent. Add the green and red pepper, the tomato and lemon juice and cook for about 5 minutes. Stir in olives, then remove from heat and let cool.
Unwrap the potatoes. Make a slit in each potato, push on the ends to open the slit and spoon in the prepared vegetables. Sprinkle with Parmesan and serve.
